Amicelli Bailey's Cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 120 g flour
• 75 g cornstarch
• 1 pinch of salt
• 1 tsp baking powder
• 100 g hazelnuts, ground, roasted
• 40 g butter
• 400 g confectionery (Amicelli)
• 50 ml Baileys Irish Cream or milk for the non-alcoholic version
• 250 g mascarpone
• 80g Nutella
• 50 g dark chocolate coating
• 100 g mascarpone
• possibly Baileys Irish Cream or milk for drizzling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

with alcohol, very creamy and powerful

Preheat the oven to 170°C (top/bottom heat). Roast the ground hazelnuts in a pan without fat and let cool completely. Melt the butter and let cool so that it remains liquid. For the sponge cake, beat the eggs with the sugar and a pinch of salt for 10-15 minutes until frothy. Mix the flour with the cornstarch and baking powder, carefully sift it into the egg foam and gently stir in. Finally, stir in the melted butter. Pour the batter into a springform pan and bake in the preheated oven for about 30 minutes. Let the sponge cake cool. Once cooled, cut it in half horizontally. Place a cake ring around the bottom layer. Lightly drizzle the base with Baileys, if desired. For the filling, grind the Amicelli in a food processor and mix well with Baileys or milk and mascarpone until spreadable. Spread half of the filling on the base, place the second layer on top, and spread the remaining cream on top. Place the last layer on top. Refrigerate the cake for about an hour, then remove the cake ring. For the cream, mix all the ingredients together and spread it over the cake. Decorate as desired.